Papers mentioning peanut oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Sauce-flavor Daqu is the solid-state fermentation starter for sauce-flavor Baijiu. Its microbial community influences flavor formation, yet links between community change, process... Read full abstract on PubMed →
Laotan Suancai, a Chinese traditional fermented vegetable, possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and t... Read full abstract on PubMed →
Protein kinases play a key role in cellular signaling pathways including proliferation, apoptosis, inflammation and immune regulation. Therefore, targeting kinases with small molec... Read full abstract on PubMed →
BACKGROUND: Sarcopenic obesity is a highly prevalent disease with poor survival and ineffective medical interventions. Mitochondrial dysfunction is purported to be central in the p... Read full abstract on PubMed →
Pyrazines are a class of compounds that occur almost ubiquitously in nature. Pyrazines can be synthesised chemically or biologically, and are used as flavouring additives. The majo... Read full abstract on PubMed →
Butein (BU) and homobutein (HB) are bioactive polyhydroxylated chalcones widespread in dietary plants, whose antioxidant properties require mechanistic definition. They were invest... Read full abstract on PubMed →
The association constant for calcium binding to hydroxybenzoates in aqueous 0.16 M NaCl at 25 °C was found electrochemically to have the value Kass = 280 mol L-1 with ΔHo = -51 kJ... Read full abstract on PubMed →
To clarify the mechanisms of antioxidant action, the effect of alpha-tocopherol and its water-soluble carboxylic acid derivative, Trolox, was studied on the decomposition of methyl... Read full abstract on PubMed →
Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maill... Read full abstract on PubMed →
Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is an important flavor compound in food and a valuable intermediate in pharmaceutical synthesis. Conventional chemical synthesis of 2,5-DMP requires... Read full abstract on PubMed →
Pixian broad bean paste is a traditional Chinese fermented condiment and it is widely acclaimed for the distinctive flavor. Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-R... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is a high-value-added alkylpyrazine compound with important applications in both the food and pharmaceutical fields. In response to the increasing co... Read full abstract on PubMed →
2,5-dimethylpyrazine (2,5-DMP) is of important economic value in food industry and pharmaceutical industry, and is now commonly produced by chemical synthesis. In this study, a rec... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is an indispensable additive for flavoring in the food industry and an important substrate for producing hypoglycemic and antilipolytic drugs. Howeve... Read full abstract on PubMed →
Traditional paocai is a representative Chinese fermented vegetable that is typically produced through successive fermentation cycles. However, the mechanisms underlying flavor diff... Read full abstract on PubMed →
AIMS: Enhancing biosurfactant production from indigenous Lactobacillus plantarum MGL-8 using mango waste substrate, and evaluating its characteristics as food sanitizer. METHODS AN... Read full abstract on PubMed →
UNLABELLED: The antifungal cyclo-depeptide and the fatty acid were isolated and purified from an indigenous strain of Lactococcus lactis subsp. cremoris. Maximal activity was obser... Read full abstract on PubMed →
The exploitation of plant volatile organic compounds as biofumigants to control postharvest decaying of agro-products has received considerable research attention. Our previous stu... Read full abstract on PubMed →
Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid concentration, microwave power, a... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.